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Monday, December 3, 2012

Ramen at Blancharu, Elizabeth Bay

My search for amazing ramen goes on. I'malways on the lookout for places that serves what I refer to as perfection in abowl. But sometimes, receiving recommendations are much easier than searching.Thanks to a recommendation from Josh and Ai (The Milk Bar by Cafe Ish), I havefound another joint that will satisfy my ramen cravings. This time, my journeytook me to Blancharu.

Blancharu is an award winningcontemporary French-Japanese bistro located in quiet Elizabeth Bay Road,Elizabeth Bay. For years, Blancharu has been known for its mouth-wateringdishes prepared and cooked using French and Japanese cooking methods. But whatI really came here for was their ramen lunchtime special. From Monday toThursday, 12:00pm-2:00pm only ramen with paitan based broth and soy based brothare served.

Love Pokka's sparkling Fuji apple drink!

Paitan soup ramen with wood ear, eggs, and nori

I tried their ramen with a paitan based broth or also known as tonkotsu broth(normally $9.50 but it comes to $12.50 withextra wood ears, eggs and nori). Paitan basically means milky soup. The soup becomes milky due to the collagen produced by the chicken bones. The broth has a slightly milky flavour and an almost potent meaty taste. But the star in this dish was its’ al dente noodles. The noodles were made in the premises by Chef Haru Inukai himself. The slices of pork meat, bamboo shoots, wood ears,seaweed, soft-boiled egg, sesame seeds and scallions gave nice textures andadded flavour that brought the whole dish into harmony. This is a must try for all ramen lovers out there!

Aburi slowly cooked pork

We also ordered slices of Aburi slowed cooked pork ($7) on theside. The pork was thinly sliced and very tender. It had a caramely roastflavour. It was drizzled with roast garlic like dressing and mayo.

I would definitely make my way back toBlancharu the next chance I get for another ramen fix! A ramen with intenseflavoured broth, supreme quality egg noodles and toppings has won my vote!Their ramen is so good that I heard even Chef Mori of Gumshara visits to havetheir ramen. I have found another happy place!

I was curious about this “paitan broth” – a quick search told me that it’s what Chinese people refer to as “white/milky soup” – 白汤. At home we usually make it out of chicken bones. So it turns out it’s apparently possible to make it with pork bones…are there any particular differences between that and what would be ‘tonkotsu’? Or is it just different names for the same thing?

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